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Margaret Dyson Holland cookbook, 1834
Page 61
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Oyster Sauce Divine (148) Take eighteen oysters put them in a Sauce pan let them boil about a minute in their liquor, then put them on a sieve be careful of the liquor Take the beards from the oysters, then put oysters to the liquor with four anchovies pounded very fine and rubbed thro' a hair sieve, a quarter of a pint of cream, two ounces of fresh butter and mix as much flour with the butter as you think will make the the sauce a little thicker than melted butter, let them boil together two or three minutes, not longer or it will make the oyster hard - Sir S. Shorton Anchovy Sauce (149). Take half a pint of veal gravy, clear from fat Take an ounce of butter put it in the bottom of your pan to Simmer, put one spoonful of flour to it Stir it well together it must simmer for one minute, then put in your gravy by degrees, till it is of a proper thickness then let it boil for ten minutes, but take care that it does not burn, take four anchovy chop it very fine and rub it thro' a sieve with a little butter then Stir it well in your Sauce but not to boil, if you have Shrimps to put in they must be [tinly?] hot but not to boil take three ounces of cold butter Stir it in just before you Serve it up. Lord Deiby -
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Oyster Sauce Divine (148) Take eighteen oysters put them in a Sauce pan let them boil about a minute in their liquor, then put them on a sieve be careful of the liquor Take the beards from the oysters, then put oysters to the liquor with four anchovies pounded very fine and rubbed thro' a hair sieve, a quarter of a pint of cream, two ounces of fresh butter and mix as much flour with the butter as you think will make the the sauce a little thicker than melted butter, let them boil together two or three minutes, not longer or it will make the oyster hard - Sir S. Shorton Anchovy Sauce (149). Take half a pint of veal gravy, clear from fat Take an ounce of butter put it in the bottom of your pan to Simmer, put one spoonful of flour to it Stir it well together it must simmer for one minute, then put in your gravy by degrees, till it is of a proper thickness then let it boil for ten minutes, but take care that it does not burn, take four anchovy chop it very fine and rub it thro' a sieve with a little butter then Stir it well in your Sauce but not to boil, if you have Shrimps to put in they must be [tinly?] hot but not to boil take three ounces of cold butter Stir it in just before you Serve it up. Lord Deiby -
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